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EasyMain coursesfishCC0 1.0 Universal
Romanian Grilled Mountain Trout with Garlic Mujdei and Polenta
Fresh whole mountain river trout grilled until the skin is crisped and blistered, served with creamy Romanian garlic mojo dip and piping hot golden polenta.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Fresh whole trout, gutted and cleaned4 pc
- Cornmeal for polenta250 g
- Garlic cloves for mujdei8 clove
- Sunflower oil3 tbsp
- Lemon, sliced into wedges1 pc
- Coarse sea salt1 tbsp
Preparation Steps
1
Bring 1 liter salted water to a boil. Rain in cornmeal while whisking, then simmer polenta on low for 15 minutes until thick and smooth.
15 min timer
2
Pound garlic with salt in a mortar, gradually beating in oil until emulsified into a creamy garlic sauce; dilute with 2 tbsp cold water.
5 min timer
3
Pat trout dry, score skin lightly, brush with oil and coarse salt. Grill on high heat for 4-5 minutes per side until flesh flakes easily. Serve hot with mujdei and polenta.
10 min timer
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Nutrition Facts
per servingCalories
390
Protein
36g
Carbohydrates
35g
Fat
12g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar TradiČional RomĆ¢nesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
